Pork Chops á la Rogue

Jun 25, 2007

This recipe appears in Rogue River Rendezvous, a cookbook created by the Junior Service League of Jackson County, Medford, Ore. For ordering information, contact: Rogue River Rendezvous, Junior Service League of Jackson County, 526 East Main Street, Medford, OR 97504. Or call 503-779-5023. Proceeds benefit the Junior Service League.

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Ingredients

Yields:
8

Cal/Serv:
400

8
1-inch-thick pork chops

1/2 tsp.
oil

salt and pepper

6
pears

3 tbsp.
orange juice

1/4 c.
firmly packed brown sugar

1/4 tsp.
ground cinnamon

c.
dry sherry

1 1/2 tbsp.
butter or margarine

1 tsp.
cornstarch

1 tbsp.
water

Directions

Preheat oven to 350 degrees F.

In skillet over medium heat, brown pork chops in oil.

Place pork chops in large roasting pan (17" by 11 1/2"); sprinkle with salt and pepper. Place pears rounded-side down on and around pork chops. Pour orange juice over all; sprinkle with brown sugar and cinnamon. Pour sherry over all. Divide butter and place in hollows of pears. Cover and bake 20 minutes. Continue baking uncovered for an additional 20 minutes.

Remove from oven and place pears and pork chops in a warm serving dish.

Dissolve cornstarch in water; add to juices in pan and cook until mixture thickens. Pour over chops and pears.

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